Indian Masala Dosai

Ingredients

  • 1/2 cup blackgram dal
  • 1 cup Basmati rice
  • 2 tbs lime juice
  • 2 cups water
  • 3 medium potatoes
  • 1/8 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp yellow split peas
  • 1 tsp blackgarm dal (available at Indian or Asian grocery stores)
  • 3 medium onions
  • 1/2 cup water
  • 2 clove garlic
  • 1 tomato
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp coriander
  • 1/2 tsp fresh ginger
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1 cup pre-cooked chickpeas
  • 4 tsp lemon juice
  • Cilantro for garnish
This is a Indian like crepe stuffed with a spicy potato masala filling.

  • Soak blackgram dal and fenugreek together and rice separately for at least 6 hours.
  • Using a blender, with less that 1/3 cup of water, blend rice first and keep it separate.
  • Next with less than 1/3 cup of water, blend the blackgram dal and fenugreek together.
  • combine the two mixtures. The batter should not be too thick or too thin.
  • If you take the batter and pour it out of a spoon, the flow from the spoon should be even.
  • Keep the batter in a big pot for at least 12 hours until it ferments and tastes a bit sour.
  • If you do not get a sour flavor, add juice.
  • Heat a non- stick pan until it becomes medium hot and wipe the pan with a little oil. When the pan becomes hot, take a small scoop of batter and pour it in. Spread it around and make a small circle of batter.
  • Flip it over to the other side when one side has firmed up, then when air bubbles begin to appear.
  • Reduce the heat to medium before you cook the next one.
  • To make the masala peel and cut the potatoes into small cubes, and add them to cold water and bring to a boil. Cook until tender.
  • Add some oil to a saute pan and fry the mustard seeds, yellow split peas and blackgram dal and set them aside
  • Next saute the onions in a little water with chopped garlic and tomato.
  • Add turmeric, cayenne pepper, coriander, black pepper, ginger and onion.
  • Add the chickpeas and mix thoroughly.
  • Add the cooked potatoes.
  • Add the fried mustard seeds, yellow split peas and blackgram dal to the potatoes.
  • Mix the thoroughly. Add lemon juice and garnish the masala with fresh cilantro.
  • Put a little masala in the middle of each dosai and roll up to serve.

 


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